Burundi Businde Natural Weight:0.5kg and Bourbon across 36 hectares

and Bourbon across 36 hectares in Peru's Junin region and carries Rainforest Alliance certification

and overhauling how the farm processes its coffee from the ground up

this coffee offers a crisp

Ripe cherries were fermented in closed tanks for 72 hours using Saccharomyces cerevisiae as a starter yeast

and walnut with a touch of raisin and spice in the finish

Burundi Businde Natural Weight:0.5kg and Bourbon across 36 hectaresBusindes natural processed Red Bourbon showcases the clarity and structure that Kayanza is known for, with a rich fruit forward profile shaped by both altitude and care. Grown between 1,7001,800 masl, this coffee is made from carefully selected ripe cherries, which are hand sorted, floated, and dried on raised beds for 23 to 30 days. Throughout the drying process, the cherries are turned regularly to maintain even fermentation, and protected at night